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Tuna Tonnato with Eggplant Salad

['2 (6-ounce) cans light tuna packed in olive oil (preferably Italian), drained, divided', '1 large anchovy fillet', '1/4 cup mayonnaise', '2 tablespoons extra-virgin olive oil plus additional for drizzling', '2 teaspoons drained capers', '2 teaspoons fresh lemon juice', '2 (11 1/2- to 13-ounce) jars or containers grilled eggplant, drained', '1 teaspoon finely chopped garlic', '1/3 cup coarsely chopped parsley', '1 teaspoon grated lemon zest', '1 teaspoon red-wine vinegar', '2 cups grape tomatoes, halved lengthwise', '1/3 cup coarsely chopped mint', '2 cups (1/2-inch) bread cubes from a country loaf, toasted', 'Equipment: 4 (16-ounces) wide jars or containers with lids']

Blend 1/4 cup tuna, anchovy, mayonnaise, oil, capers, and lemon juice in a blender until smooth to make tonnato sauce.
Pulse eggplant, garlic, parsley, zest, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until combined but not smooth.
Toss tomatoes with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide eggplant mixture among jars and layer remaining tuna (broken up into large chunks), tonnato sauce, croutons, and tomatoes (including juices) on top. Drizzle with olive oil.

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